Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Chopped onion
1 c Sliced carrots
1 c Sliced celery
1 tb Vegetable oil
5 c Water
1 cn Reduced sodium chicken broth
-- (14-1/2 oz size)
1/2 c Medium QUAKER Barley*
1 ts Thyme, crushed
1 ts Salt (optional)
1/8 ts Black pepper
1 c Chopped cooked chicken
-- (about 1/2 pound)

In a 4-quart saucepan or Dutch oven, cook onion, carrots and celery
in oil until onion is tender. Add remaining ingredients except
chicken. Bring to a boil. Reduce heat to low; cover. Simmer 40
minutes, stirring occasionally. Add cooked chicken; continue cooking
5 to 10 minutes or until chicken is heated through and barley is
tender. Add additional water or chicken broth if soup becomes too
thick upon standing. Eight 1-cup servings. *NOTE: To use Quick QUAKER
Barley, substitute 2/3 cup quick barley for medium barley and
decrease water to 4 cups. Cook onion, carrots and celery as directed
above. Add remaining ingredients except chicken. Bring to a boil.
Reduce heat to low; cover. Simmer 10 minutes, stirring occasionally.
Add chicken; continue simmering 5 to 10 minutes or until chicken is
heated through and barley is tender.

Browse by categories